Susan Gubar presents an insightful way to be thankful on this day. The Lemonade Fund gave a record number of grants this month, in time for Channukah, to Israeli breast cancer patients. This fund would never have been created without the eye opening experience of having cancer. Though no one would wish for it, one can be grateful for the good that can be born out of such an experience.

Breast Cancer is the leading cause of death of Israeli women. (Higher in Jews than Arabs for some reason.) Treatment is top notch. Then, why? Must beat this disease. (Reminder to schedule your mammograms.)

Every family has its own (ahem, best) version of these savory potato pancakes. We’re offering you a classic formula, though not everyone drains the potato mixture before frying—we find this prevents the latkes from absorbing too much oil and allows them to crisp into golden disks. Maybe this will become the new family favorite.

ingredients

1 medium onion

3 pound russet (baking) potatoes (about 6)

2 teaspoons fresh lemon juice

1/3 cup all-purpose flour

3 large eggs, lightly beaten

About 1 cup vegetable oil for frying

Accompaniment: sour cream

Equipment: a deep-fat thermometer

preparation

Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).

Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).

Preheat oven to 200°F. 3Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.

cooks’ note:Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).

Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip 1 side of the cooled doughnuts into glaze; let cool on a rack, glazed side up.

Calories 191

Chocolate-Hazelnut:

Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool. Sprinkle with 1/2 cup chopped hazelnuts; let sit about 10 minutes.

My name is I.Z. I made aliyah (moved to Israel) with my mother, in 1995.

I met and had a relationship with a man after arriving. It was a mistake, but out of this relationship a son was born to me in 1997, and his name is T. The father of the boy disappeared and I have no communication with him, nor any support from him.

My mother died in 2010, and since then I’ve been alone with my son, with no other family at all here.

This year, in addition, I believe from all of the stress that I suffered, I was diagnosed with breast cancer and started to receive chemotherapy treatments and had to stop working.

I received a grant from you, NIS ——–, and this is helping me enormously, while I wait to get my disability payments.

I just want to say thank you to you. This grant has really cheered me up and made me happy.